CN103380889B - Pickled peony production process - Google Patents
Pickled peony production process Download PDFInfo
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- CN103380889B CN103380889B CN201310312260.8A CN201310312260A CN103380889B CN 103380889 B CN103380889 B CN 103380889B CN 201310312260 A CN201310312260 A CN 201310312260A CN 103380889 B CN103380889 B CN 103380889B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
A pickled peony production process is simple, easy to practice and low in cost. Edible varieties of Fengdanbai peony, Zhaofen peony or Xiangyu peony are used as raw materials. The peony is rinsed for 3-5 min in 0.5-1% salt water, after the water is drained off, the peony is blanched, the blanching temperature is 90-100 DEG C, and the blanching time is 1-3 min. Sulfur-free color-protecting hardening liquid is prepared according to petals of the variety of the peony, soaking time is 30-90 min, the peony is rinsed twice through clean water, and after water is drained off, the peony and pickling liquid prepared according to the petals of the variety of the peony are put in a vacuum pickling jar, a compressor is turned on until the vacuum degree in the jar is 0.04-0.1 MPa, after pickling is conducted for 90-120 min, the vacuum is crushed, the petals are taken out from the pickling liquid, and the picked peony is obtained after the surface pickling liquid is drained off. The production process is simple, easy to practice and low in cost. The produced picked peony is normal in gloss, has light peony aroma, is crisp and tender in texture and proper in saline taste and has good market prospects.
Description
Technical field
The present invention relates to a kind of food technology field, specifically a kind of production technology of peony pickles.
Background technology
Tree peony is the distinctive woody rare flower of China, large flower and brilliant color, elegant and poised, the laudatory title that have " aromatic ", " king in spending ", in China, cultivation history is long, for one of foremost traditional ornamental flower, very popular over the past thousands of years, be also one of famous in the world flowers.
Except viewing and admiring, just there is the custom of edible fresh peony flower (Feng Dan is white, Zhao Fen, fragrant beautiful etc.) in China from ancient times, often ediblely activates blood circulation and disperses blood clots, the effect such as beautifying face and moistering lotion.In Compendium of Material Medica, recording peony is clearing heat and detoxicating traditional medicine, its bitter, and property is flat, has and blood, green blood, effect of cool blood, cures mainly the blood fire second of the three ten-day periods of the hot season, except dysphoria with smothery sensation.Therefore, the petal of edible Varieties of Peony is processed as to peony pickles, can have improved the value of peony, can provide the novel foodstuff with health care for consumer again.
Summary of the invention
The present invention seeks to the deficiency for solving the problems of the technologies described above, the peony pickles that provides a kind of production technology of peony pickles and produce, its technique is simple, and the peony pickles color and luster of producing is normal, have light peony fragrance, quality is tender and crisp, saline taste is suitable.
A production technology for peony pickles, its concrete production craft step is:
Step 1, pretreatment: select color and luster nature, complete without breakage, free from insect pests, mildew and rot, the petal 0.5-1kg of the edible kind tree peony of size uniformity, putting into mass percent is the common salt aqueous solution rinsing 3-5min of 0.5%-1%, after draining, carry out blanching processing, blanching temperature is 90-100 DEG C, and the blanching time is 1-3min;
Described edible kind tree peony, for Feng Dan is white, Zhao's powder or fragrant beautiful.
Step 2, color-preserving and hardening: peony petal after blanching is put into without sulfur to protecting color hardening bath, and soak time is 30-90min, with clear water rinsing 2 times, drain;
The described formula without sulfur to protecting color hardening bath is: in every 1000ml color-preserving and hardening liquid, add citric acid 2-4g, and ISOASCORBIC ACID sodium salt 3-5g, anhydrous calcium chloride 1-3g, surplus is water;
Step 3, pickled: the peony petal after above-mentioned steps two color-preserving and hardenings and pickling liquid are put into the pickled tank of vacuum, open compressor to vacuum in tank and reach 0.04-0.1MPa, pickled 90-120min, after vacuum breaker, petal is pulled out from pickling liquid, drained surperficial pickling liquid and obtain peony pickles.
The preparation method of described pickling liquid is: in every 3000ml water, add salt 150-200g, and composite aromatic condiment 200-250g, sucrose 20-40g, citric acid 6-10g, gelatin 20-30g, 80-100 DEG C of water-bath is cooled to 20-30 DEG C after dissolving.
Beneficial effect
A kind of production technology of peony pickles, its production technology is simple, with low cost, select that edible kind tree peony Feng Dan is white, Zhao's powder or fragrant beautiful in raw material, first carry out rinsing 3-5min in the saline solution of 0.5%-1%, after draining, carry out again blanching processing, blanching temperature is 90-100 DEG C, the blanching time is 1-3min, has obtained good pretreating effect, the color-preserving and hardening after on this pretreatment basis and pickledly just can reach good effect;
The present invention has prepared the color-preserving and hardening liquid for described kind peony petal, and color-preserving and hardening effect is good; Can chelating polyphenol oxidase activity central copper ion without sulfur to protecting color hardening bath, the aldehydes matter oxidation suppressing in peony forms brown pigment, keep superoxide dismutase and catalase activity in peony simultaneously, avoid the infringement of oxidation to peony petal color and luster and matter structure aspect in pickled process, obtain the pickled peony that color and luster is natural, have certain degree of hardness.
The present invention is directed to described kind peony petal, prepare pickled solution, adopt the pickled method of vacuum, vacuum reaches 0.04-0.1MPa, pickled 90-120min, because peony petal is very frivolous, therefore adopt the pickled way of vacuum to shorten the processing time, avoid pickling for a long time the peony of causing soft rotten; The higher concentration of pickling liquid also easily causes peony dehydration shrinkage simultaneously, therefore in pickling liquid, adds gelatin, improves the water-retaining property of peony petal, makes final products have stronger hardness and full profile.Obtain good pickled effect.The peony pickles color and luster of producing is normal, has light peony fragrance, and quality is tender and crisp, saline taste is suitable, has better market prospects.
Detailed description of the invention
A production technology for peony pickles, its concrete production craft step is:
Step 1, pretreatment: select color and luster nature, complete without breakage, free from insect pests, mildew and rot, the petal 0.5-1kg of the edible kind tree peony of size uniformity, putting into mass percent is the common salt aqueous solution rinsing 3-5min of 0.5%-1%, after draining, carry out blanching processing, blanching temperature is 90-100 DEG C, and the blanching time is 1-3min;
Described edible kind tree peony, for Feng Dan is white, Zhao's powder or fragrant beautiful.
Step 2, color-preserving and hardening: peony petal after blanching is put into without sulfur to protecting color hardening bath, and soak time is 30-90min, with clear water rinsing 2 times, drain;
The described formula without sulfur to protecting color hardening bath is: in every 1000ml color-preserving and hardening liquid, add citric acid 2-4g, and ISOASCORBIC ACID sodium salt 3-5g, anhydrous calcium chloride 1-3g, surplus is water;
Step 3, pickled: the peony petal after above-mentioned steps two color-preserving and hardenings and pickling liquid are put into the pickled tank of vacuum, open compressor to vacuum in tank and reach 0.04-0.1MPa, pickled 90-120min, after vacuum breaker, petal is pulled out from pickling liquid, drained surperficial pickling liquid and obtain peony pickles.
The preparation method of described pickling liquid is: in every 3000ml water, add salt 150-200g, and composite aromatic condiment 200-250g, sucrose 20-40g, citric acid 6-10g, gelatin 20-30g, 80-100 DEG C of water-bath is cooled to 20-30 DEG C after dissolving.
Step 4, after being packed, prepared peony pickles carries out successively making finished product after sterilization, cooling, inspection.
embodiment 1
A production technology for peony pickles, its concrete production craft step is:
Step 1, pretreatment: select color and luster nature, complete without breakage, free from insect pests, mildew and rot, the petal 0.5kg of the edible kind tree peony of size uniformity, put into mass percent and be 0.5% common salt aqueous solution rinsing 3min, after draining, carry out blanching processing, blanching temperature is 90 DEG C, and the blanching time is 1min;
Described edible kind tree peony, for Feng Dan is white, Zhao's powder or fragrant beautiful.
Step 2, color-preserving and hardening: peony petal after blanching is put into without sulfur to protecting color hardening bath, and soak time is 30min, with clear water rinsing 2 times, drain;
The described formula without sulfur to protecting color hardening bath is: in every 1000ml color-preserving and hardening liquid, add citric acid 2g, and ISOASCORBIC ACID sodium salt 3g, anhydrous calcium chloride 1g, surplus is water;
Step 3, pickled: the peony petal after above-mentioned steps two color-preserving and hardenings and pickling liquid are put into the pickled tank of vacuum, open compressor to vacuum in tank and reach 0.04MPa, pickled 90min pulls petal out after vacuum breaker from pickling liquid, drains surperficial pickling liquid and obtains peony pickles.
The preparation method of described pickling liquid is: in every 3000ml water, add salt 150g, and composite aromatic condiment 200g, sucrose 20g, citric acid 6g, gelatin 20g, 80 DEG C of water-baths are cooled to 20 DEG C after dissolving.
Step 4, after being packed, prepared peony pickles carries out successively making finished product after sterilization, cooling, inspection.
embodiment 2
A production technology for peony pickles, its concrete production craft step is:
Step 1, pretreatment: select color and luster nature, complete without breakage, free from insect pests, mildew and rot, the petal 1kg of the edible kind tree peony of size uniformity, put into mass percent and be 1% common salt aqueous solution rinsing 5min, after draining, carry out blanching processing, blanching temperature is 100 DEG C, and the blanching time is 3min;
Described edible kind tree peony, for Feng Dan is white, Zhao's powder or fragrant beautiful.
Step 2, color-preserving and hardening: peony petal after blanching is put into without sulfur to protecting color hardening bath, and soak time is 90min, with clear water rinsing 2 times, drain;
The described formula without sulfur to protecting color hardening bath is: in every 1000ml color-preserving and hardening liquid, add citric acid 4g, and ISOASCORBIC ACID sodium salt 5g, anhydrous calcium chloride 3g, surplus is water;
Step 3, pickled: the peony petal after above-mentioned steps two color-preserving and hardenings and pickling liquid are put into the pickled tank of vacuum, open compressor to vacuum in tank and reach 0.1MPa, pickled 120min pulls petal out after vacuum breaker from pickling liquid, drains surperficial pickling liquid and obtains peony pickles.
The preparation method of described pickling liquid is: in every 3000ml water, add salt 200g, and composite aromatic condiment 250g, sucrose 40g, citric acid 10g, gelatin 30g, 100 DEG C of water-baths are cooled to 30 DEG C after dissolving.
Step 4, after being packed, prepared peony pickles carries out successively making finished product after sterilization, cooling, inspection.
embodiment 3
A production technology for peony pickles, its concrete production craft step is:
Step 1, pretreatment: select color and luster nature, complete without breakage, free from insect pests, mildew and rot, the petal 0.8kg of the edible kind tree peony of size uniformity, put into mass percent and be 0.8% common salt aqueous solution rinsing 4min, after draining, carry out blanching processing, blanching temperature is 95 DEG C, and the blanching time is 2min;
Described edible kind tree peony, for Feng Dan is white, Zhao's powder or fragrant beautiful.
Step 2, color-preserving and hardening: peony petal after blanching is put into without sulfur to protecting color hardening bath, and soak time is 60min, with clear water rinsing 2 times, drain;
The described formula without sulfur to protecting color hardening bath is: in every 1000ml color-preserving and hardening liquid, add citric acid 3g, and ISOASCORBIC ACID sodium salt 4g, anhydrous calcium chloride 2g, surplus is water;
Step 3, pickled: the peony petal after above-mentioned steps two color-preserving and hardenings and pickling liquid are put into the pickled tank of vacuum, open compressor to vacuum in tank and reach 0.06MPa, pickled 110min pulls petal out after vacuum breaker from pickling liquid, drains surperficial pickling liquid and obtains peony pickles.
The preparation method of described pickling liquid is: in every 3000ml water, add salt 170g, and composite aromatic condiment 210g, sucrose 30g, citric acid 8g, gelatin 15g, 90 DEG C of water-baths are cooled to 20-30 DEG C after dissolving.
Step 4, after being packed, prepared peony pickles carries out successively making finished product after sterilization, cooling, inspection.
Claims (1)
1. a production technology for peony pickles, is characterized in that: its concrete production craft step is:
Step 1, pretreatment: select color and luster nature, complete without breakage, free from insect pests, mildew and rot, the petal 0.5-1kg of the edible kind tree peony of size uniformity, putting into mass percent is the common salt aqueous solution rinsing 3-5min of 0.5%-1%, after draining, carry out blanching processing, blanching temperature is 90-100 DEG C, and the blanching time is 1-3min;
Described edible kind tree peony, for Feng Dan is white, Zhao's powder or fragrant beautiful;
Step 2, color-preserving and hardening: peony petal after blanching is put into without sulfur to protecting color hardening bath, and soak time is 30-90min, with clear water rinsing 2 times, drain;
The described formula without sulfur to protecting color hardening bath is: in every 1000ml color-preserving and hardening liquid, add citric acid 2-4g, and ISOASCORBIC ACID sodium salt 3-5g, anhydrous calcium chloride 1-3g, surplus is water;
Step 3, pickled: the peony petal after above-mentioned steps two color-preserving and hardenings and pickling liquid are put into the pickled tank of vacuum, open compressor to vacuum in tank and reach 0.04-0.1MPa, pickled 90-120min, after vacuum breaker, petal is pulled out from pickling liquid, drained surperficial pickling liquid and obtain peony pickles;
The preparation method of described pickling liquid is: in every 3000ml water, add salt 150-200g, and composite aromatic condiment 200-250g, sucrose 20-40g, citric acid 6-10g, gelatin 20-30g, 80-100 DEG C of water-bath is cooled to 20-30 DEG C after dissolving.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310312260.8A CN103380889B (en) | 2013-07-24 | 2013-07-24 | Pickled peony production process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310312260.8A CN103380889B (en) | 2013-07-24 | 2013-07-24 | Pickled peony production process |
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| CN103380889A CN103380889A (en) | 2013-11-06 |
| CN103380889B true CN103380889B (en) | 2014-11-05 |
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| CN201310312260.8A Expired - Fee Related CN103380889B (en) | 2013-07-24 | 2013-07-24 | Pickled peony production process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103564132B (en) * | 2013-11-10 | 2015-09-16 | 南陵县襄荷产业协会 | A kind of preparation method of tree peony sweet osmanthus crisp sweets |
| CN106418601A (en) * | 2016-09-24 | 2017-02-22 | 安徽咱家田生态农业有限公司 | Method for washing potherb mustard before pickling |
| CN108850938A (en) * | 2018-07-26 | 2018-11-23 | 江苏省翠源食品股份有限公司 | A kind of mashing formula vegetable-pickling technique |
| CN109198523A (en) * | 2018-07-26 | 2019-01-15 | 江苏省翠源食品股份有限公司 | A kind of lock liquid formula vegetable-pickling technique |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461478A (en) * | 2009-01-21 | 2009-06-24 | 洛阳市全福食品有限公司 | Technique for producing peony sauce |
| CN102613516A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Method for pickling jerusalem artichokes |
| CN102669617A (en) * | 2012-06-17 | 2012-09-19 | 汪永辉 | Method for salting pumpkin leaves |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120080279A (en) * | 2011-01-07 | 2012-07-17 | 홍종우 | Peach pickles and manufacturing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461478A (en) * | 2009-01-21 | 2009-06-24 | 洛阳市全福食品有限公司 | Technique for producing peony sauce |
| CN102613516A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Method for pickling jerusalem artichokes |
| CN102669617A (en) * | 2012-06-17 | 2012-09-19 | 汪永辉 | Method for salting pumpkin leaves |
Non-Patent Citations (1)
| Title |
|---|
| 唐克华，等.微波烫漂与真空浸糖加工紫玉兰花瓣的工艺研究.《食品工业科技》.2005,(第12期),第108-110页. * |
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Granted publication date: 20141105 Termination date: 20170724 |